Corner Café

April 22, 2009

Coffee Chiffon Cake 咖啡雪紡蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , , ,
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After taking a break from blogging over Easter, I’m back with a marbled coffee chiffon cake. This time I was trying out a new method, for me anyway, of adding beaten egg white and flour alternatively to the egg yolk mixture, instead of folding in the beaten egg white after adding in all the flour. Surprisingly this was much easier to fold in the flour than the other method due to having some egg white already added to the batter first.
However one thing with this recipe was while cooling, the cake shrank back a bit more than usual, and with the crust ‘separated’ from the cake where it had shrunk, which has never happened to me before. This may be due to the marbling batter which was very thin and runny which added more moisture to the batter, next time I might reduce the water to 1/2 tablespoon to mix with 1 tablespoon coffee granules for the marbling. That said, the cake was still excellent in taste and texture. The marbling effect also made it more unusual than the normal coffee chiffon cake.

Makes one small tube cake (small angel-food tube pan with base measurement of 15cm across the base and 18cm across the top)

[Ingredients]
4 egg yolks
30g caster sugar

1 tablespoon (6g) instant coffee granules
1 tablespoon (8g) milk powder
60ml water
40ml canola oil

75g cake flour
1/2 teaspoon baking powder

4 egg whites
1/8 teaspoon salt
60g caster sugar

For marbling:
1 tablespoon instant coffee granules
1 tablespoon water
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[Preparation]
1. Preheat oven to 170°C. Prepare a small angel-food tube pan but do not grease or line the pan. Sift cake flour and baking powder three times and set aside. Dissolve coffee granules and milk powder in water, set aside. Mix the coffee granules and water for marbling and set aside.
2. Beat egg yolks and 30g sugar with a balloon whisk until pale and creamy, add oil and milk coffee, beat well to combine.
3. Whisk egg whites and salt until foamy. Gradually add 60g sugar, spoonful by spoonful, and continue beating. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
4. Scoop 1/3 of the meringue into the coffee mixture and fold in with the balloon whisk. When combined, sift half the flour mixture over the coffee mixture and fold in until no dry flour can be seen. Scoop half the remaining meringue into the coffee mixture and fold in. Repeat with the remaining flour mixture and then the remaining meringue, until thoroughly combined.
5. Scoop about 3 to 4 tablespoons of the cake batter and mix with the coffee for marbling. This marbling batter will be quite thin and runny.
6. Pour about 1/3 of the cake batter into the tube pan to cover the base of the pan. Using a spoon, drop about 1/3 of the marbling batter randomly over the cake batter. Use a chopstick to swirl around twice to create a marbling effect. Repeat with the next third of the cake batter and marbling batter. Finish repeating with the remaining cake batter and marbling batter.

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7. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.

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8. Bake for about 25 to 30 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.

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9. When the cake is cold, remove from the pan. Cut and serve.

Taste: Airy, light and soft chiffon cake with a good coffee flavour
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference: ‘咖啡戚風蛋糕’ recipe by 曾美子

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10 Comments »

  1. Nice bake. I like the marbling effect, this is a good one

    Comment by Art of Eating — April 22, 2009 @ 6:42 pm | Reply

  2. Hi SD,
    how do you know when the egg whites are beaten at the stiff peak stage?
    I tried chiffon cake but i weren`t satisfied with the cake i made. I think that the reason was the egg whites.

    Comment by Honey — April 23, 2009 @ 4:06 am | Reply

    • You can tell by the beaten egg white having a triangular peak when you lift up the beater. At soft peaks, the triangular peak will bend over with its tip pointing down, at stiff peak, the tip will point up. You can also turn the bowl upside down and the beaten egg white will stay in the bowl if it has reached stiff peaks.

      Comment by SeaDragon — April 25, 2009 @ 11:14 am | Reply

  3. Thank you for sharing this lovely recipe. I tried it three times and my family finished them in half day.
    Thanks!!

    Comment by Pearl — May 12, 2009 @ 10:32 am | Reply

  4. Hi Sea Dragon,

    Thank you for trying out so many recipes and try them before sharing us with your own experience and techique.

    I forgot to tell you that I did line the baking tin with baking paper on my 3rd try. The cake still raise nicely and did not crack as of my 1st try (like the one you did). Since the cake was not stick to the side and the bottom, I could not cool it in the upside down way. Instead, I removed the cake right-a-way and removed all the side paper. The cake did not shrink a lot. Next time I will have the cooling rack ready and will cool it down on the cooling rack so that the hot moisture can excape. I’ll tell you the result.

    Comment by Pearl — May 13, 2009 @ 12:18 am | Reply

    • Glad to hear your family like the cake and thanks for letting us know of your alternate successful technique, it could come in useful in the future for other readers.

      Comment by SeaDragon — May 13, 2009 @ 10:47 pm | Reply

  5. Hi SeaDragon,
    Have baked the cake last night and failed miserably. Need your advice why my cake had shrank 50% and very dense at the bottom, taste like kuih. Thank you.

    Bake what is good…

    Comment by Jag — May 19, 2009 @ 4:35 pm | Reply

    • Hi Jag,
      Please read the comments section under this post, the answer is there. It is quite a common problem as sponge cake really need good techniques, it is not an easy cake to make.

      Comment by SeaDragon — May 22, 2009 @ 5:47 pm | Reply

  6. Hi SD
    Im new fan to u blog and gt attracted with all u baking. really great JOB!
    i did bake this chiffon coffee cake for a first time and turn out well. i was happy abt the outcome. thanks for sharing with us all.
    take care

    Comment by Ela — July 8, 2009 @ 12:35 pm | Reply


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